Roasted Carrot Crepes

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This crepe is like a French burrito, filled with a spread of ricotta and then roasted carrots.

After you prepare a batch of your favorite crepes or our Basic Crepe Batter, make the Roasted Carrot filling. Before serving, follow this folding technique.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


Herb Ricotta

  • 1 cup whole-milk ricotta
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped flat-leaf parsley
  • 1 teaspoon chopped thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • Lemon zest, for garnish

Roasted Carrot Filling

  • 2 bunches baby carrots (peeled and stems cut off, a few carrots reserved for garnish)
  • 1 tablespoon fresh chopped thyme
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and pepper to taste
  • ½ cup Herb Ricotta
  • 12 crepes


Herb Ricotta:

1. Mix ricotta, chives, parsley, thyme, salt, pepper, evoo, and lemon juice together in
mixing bowl.

Roasted Carrot Filling:

1. Preheat oven to 400°F.

2. Toss carrots with evoo and thyme, season with salt and pepper, and roast at 400°F for 20 minutes or until fork tender.

3. Spread crepe with herb ricotta and top with roasted carrots before folding. Reserve a few baby carrots for garnish.

Recipe published in JOY of KOSHER with Jamie Geller magazine Shavuot 2016. Subscribe Now.

Shavuot 2016 cover s.jpg